Name: Classic Crispy Fried Chicken Sandwich
Prep time: 20 min
Cook time: 15 min
Total time: 40 min
Cuisine: American
Ingredients: 4 boneless skinless chicken thighs; 1 cup buttermilk; 1 tsp paprika; ½ tsp onion powder; ½ tsp garlic powder; ½ tsp white pepper; ½ tsp cayenne pepper; 1¾ cups all-purpose flour; 2 tsp paprika; 1 tsp baking powder; 1 tsp oregano; ½ tsp onion powder; ½ tsp garlic powder; ¼ tsp black pepper; Vegetable oil for frying; 4 burger buns, toasted; Shredded lettuce; Bread-and-butter pickles; ½ cup mayonnaise; 1 tbsp honey; 1 tbsp pickle juice; 1 tbsp Sriracha

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Classic Crispy Fried Chicken Sandwich a juicy, golden-fried chicken thigh nestled between toasted buns, dressed with tangy honey-Sriracha mayo, crisp lettuce, and sweet pickles—this fried chicken sandwich is everything I crave in comfort food. The chicken is marinated in a smoky-spiced buttermilk bath, then double dredged in seasoned flour for that ultimate crunch. It's a satisfying, crowd-pleasing sandwich that I can’t stop coming back to.

Classic Crispy Fried Chicken Sandwich

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Chicken and marinade:

4 boneless skinless chicken thighs

1 cup buttermilk

1 teaspoon paprika

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon white pepper

½ teaspoon cayenne pepper

For dredging:

1¾ cups all-purpose flour

2 teaspoon paprika

1 teaspoon baking powder

1 teaspoon oregano

½ teaspoon onion powder

½ teaspoon garlic powder

¼ teaspoon black pepper

For frying and assembling:

Vegetable oil for frying

4 burger buns, toasted

Shredded lettuce

Bread-and-butter pickles

Honey-sriracha mayo:

½ cup mayonnaise

1 tablespoon honey

1 tablespoon pickle juice

1 tablespoon Sriracha

Directions

I start by pounding the chicken thighs between cling film until they’re an even thickness. This helps them cook uniformly.

Then I mix the buttermilk, paprika, onion powder, garlic powder, white pepper, and cayenne pepper in a bowl and add the chicken. I cover and refrigerate it for at least 4 hours, or overnight for deeper flavor.

For the coating, I mix the flour, paprika, baking powder, oregano, onion powder, garlic powder, and black pepper in a shallow dish.

I heat oil in a deep pot to 180°C (356°F).

Each marinated chicken piece gets dredged in the seasoned flour, and I make sure to press it in well for a thick, crunchy coating.

I fry the chicken one piece at a time for 3–4 minutes per side until golden and cooked through (internal temp of 75°C or 165°F).

While the chicken rests, I whisk together mayo, honey, pickle juice, and Sriracha for a spicy-sweet sauce.

To build the sandwich, I spread the honey-Sriracha mayo on the bottom bun, add shredded lettuce, top with fried chicken, layer on pickles, and crown it with the top bun. I serve it hot for the best texture and flavor.

Servings and timing

Servings: 4 sandwiches

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35–40 minutes (plus marinating time)

Calories: Approximately 480 kcal per sandwich

Variations

I sometimes swap chicken thighs for chicken breasts, sliced in half horizontally for quicker frying.

For a milder version, I reduce or omit the cayenne and Sriracha.

If I want more heat, I add hot sauce directly into the marinade and more Sriracha to the mayo.

I occasionally use brioche buns for a sweeter contrast to the savory chicken.

A slice of cheese (like pepper jack or cheddar) melts beautifully over the hot chicken.

Storage/Reheating

Leftovers? I store the chicken separately from the buns and toppings. The fried chicken can be refrigerated for up to 3 days in an airtight container. To reheat, I use an oven or air fryer at 180°C (350°F) for 8–10 minutes to restore the crispiness. I avoid the microwave—it makes the coating soggy. The sauce can be refrigerated for up to a week.

FAQs

How do I keep the chicken extra crispy after frying?

I let the fried chicken rest on a wire rack instead of paper towels. That way, the bottom stays crisp and doesn’t steam.

Can I bake the chicken instead of frying it?

While I can bake it, I won’t get the same crispy texture. An air fryer is a better alternative if I want less oil with good crunch.

Can I marinate the chicken too long?

I wouldn’t go beyond 24 hours. The acidity in buttermilk can start breaking down the chicken too much and affect the texture.

What kind of oil is best for frying?

I use a neutral oil with a high smoke point, like vegetable oil, peanut oil, or canola oil.

Can I make this sandwich ahead of time?

I can prep all components ahead, but I assemble just before eating to keep everything crisp and fresh.

Conclusion

This classic crispy fried chicken sandwich is my go-to for a satisfying meal that’s easy to love. The spicy marinade, golden crust, and tangy-sweet sauce create the kind of flavor explosion I always look forward to. Whether I’m making it for lunch, dinner, or guests, it hits the mark every time.

📖 Recipe:

Classic Crispy Fried Chicken Sandwich

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Author: Cheryl
Total Time: 40 minutes (plus marinating time)
Yield: 4 sandwiches
Diet: Halal

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Description

A juicy, golden-fried chicken thigh sandwich topped with honey-Sriracha mayo, lettuce, and pickles on a toasted bun. Perfectly crispy and flavorful, it’s a comfort food favorite.

Instructions

Pound chicken thighs to an even thickness between cling film.
In a bowl, combine buttermilk, paprika, onion powder, garlic powder, white pepper, and cayenne pepper. Add chicken, cover, and marinate in the fridge for at least 4 hours or overnight.
Mix flour, paprika, baking powder, oregano, onion powder, garlic powder, and black pepper in a shallow dish for dredging.
Heat vegetable oil in a deep pot to 180°C (356°F).
Remove chicken from marinade and dredge each piece in seasoned flour, pressing firmly to coat.
Fry chicken one piece at a time for 3–4 minutes per side, or until golden brown and internal temperature reaches 75°C (165°F).
Rest fried chicken on a wire rack to maintain crispiness.
In a small bowl, whisk together mayonnaise, honey, pickle juice, and Sriracha to make the sauce.
To assemble, spread honey-Sriracha mayo on the bottom bun, add shredded lettuce, top with fried chicken, pickles, and the top bun.
Serve hot for best texture and flavor.